Appetites are personal. What is delicious to one person might be avoided by another. The delicacies of some very well might be a revulsion of others. Some of us have a sweet tooth- we crave the sugary goodness of dessert. Some diet, others treat themselves to salty snacks or comfort food. Eating is both a necessity and a gift. The choices are innumerable and for that- we as humans are truly blessed.
Nutrition and desire come hand and hand. We have to eat to gain energy for our bodily functions- but we have the art of cooking and the familial, communicative process of dining- embedded in most parts of our lives. We go out, we order in. Uber eats and other delivery services are at out beck and call. So many industries are agriculture, service and delivery based these days- we can literally get any type of food we desire on our door step in a matter of hours.
If its edible, we have found a way to prepare it. Whether or not its delicious is another story- but if its palatable and has nutritional value- someone eats it. This is the sensory gift we have been given- the aroma of grandma's chicken noodle soup, the spice filled burn of curry, the icy cold soothe of a smoothie or ice cream sundae. It is a cornucopia of emotions that follow us when we dine. When we chop, shred, puree'. It connects us to something much deeper than calories- it creates communities, strengthens family ties and opens up conversations- food is a universal gatherer.
Learning, education- classroom interaction, collaboration- the joy of new ideas and trying out our new knowledge- this is also universal. Unification of the mind. Contentedness of the spirit. Our appetites are peaked and filled. Our hunger satiated.
Learning is another universal gatherer. It sparks debates. Roars to life awareness and opinion. When people discuss and reason responses- it leads to change and progress. Yet sometimes- arguments erupt. Divides widen. We have to taste the gambit to find what we crave and enjoy.
But when learning is welcomed- points of view shift slightly- regardless of stance. When we listen, we acquire the calories our brains need to make informed decisions. To continue to be a force of energy for others. As educators, we can broaden minds to try new things. We offer seating in 5 star restaurants- each individually designed for our students.
I have always made my children try new foods. Take a 'no thank you' bite. If they do not appreciate it, then at least they tried it. Food, if used to open minds and experience new sensations, can bring to the forefront different cultures, different styles of cuisine, different mind sets. If one is willing to take that bite, experience a new flavor, taste a new spice- then maybe it will open them up to hearing new thoughts, listening to new points of view, broaden their mindscape.
Choosing a cut of meat that is tender, or an aged bottle of wine, or a perfect dining experience is personal. We have everything from lamb shanks to top sirloin - hamburger to filet- and that is why menus are extensive. To allow patrons to pick their cut of meat. To go to a dining establishment that they crave.
We can then take the worst cut and make it delicious through brazing or slow roasting. This is where choice and skill merge. If we over cook it or burn it, it loses its flavor- it becomes tough and for many unpalatable. But if we take the time to ease it into a delicious morsel- it is well worth the wait. Letting lessons linger- sit on the edge for a bit- this creates intrigue, suspense- and in the end quite a tasty meal.
So we do not just have to choose our cut and our temperature, we also need to prepare it, pay attention to it, serve it . As educators we sear, grill and barbeque. We take lessons and prepare them in different ways, we serve them up with various side dishes, we flavor them either minimally or vigorously- depending on need. But the academic needs of our students varies as much as their appetites. It can be challenging to choose the right condiments and accoutrements to entice their attention.
But every day we slice, we chop, we sear and braise and our students- they may not say yum, or this is delicious but we can tell they are enjoying the meal by their faces. By their interactions, by their smiles. Food and learning intertwined, universal and personal. Chefs, educators might be in the kitchen preparing- but the experience, the dialogue and dinner conversation- that is up to them.
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